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dc.contributor.authorKielwein, G.
dc.contributor.authorBaatz, J.
dc.date.accessioned2022-08-10T13:08:36Z
dc.date.available2008-06-11T12:00:10Z
dc.date.available2022-08-10T13:08:36Z
dc.date.issued1986
dc.identifier.issn0176-3008
dc.identifier.urihttp://nbn-resolving.de/urn:nbn:de:hebis:26-opus-59682
dc.identifier.urihttps://jlupub.ub.uni-giessen.de//handle/jlupub/4837
dc.identifier.urihttp://dx.doi.org/10.22029/jlupub-4288
dc.language.isodede_DE
dc.rightsIn Copyright*
dc.rights.urihttp://rightsstatements.org/page/InC/1.0/*
dc.subject.ddcddc:000de_DE
dc.titleFermentation von Milch zu gesäuerten Milcherzeugnissen und Käse : Abbau der Milchproteine noch nicht völlig geklärtde_DE
dc.typearticlede_DE
dcterms.isPartOf2143837-7de_DE
local.affiliationExternde_DE
local.source.spage19
local.source.epage21
local.source.journaltitleSpiegel der Forschung
local.source.volume3
local.source.number4
local.opus.id5968
local.opus.fachgebietPressede_DE


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